This home is in the historic center of Mexico City, just next to Fine Arts and the Latin American Tower. It was built during colonial times and is currently part of the Samborns chain. You can find many classic shops and restaurants and it has decent food and very friendly staff.
If this was a T-bone steak Jim, then it was not as we know it. Seduced by the new shiny colourful menu promoting meat of only "prime quality", the 500g Argentinian T-bone steak offered by El Grill was too much to resist. What was served was a scandal. For those that don't know, and that includes the chef of the El Grill Steak House, a T-bone steak has a bone embedded in it, in the shape of a T, hence the name. On the smaller side, one expects to find fillet steak (tenderloin) and on the larger side, some sirloin (loin). This T-bone steak failed on all three counts. It was not only boneless, (more on that later) but the meat was an amorphous slab of either stewing steak or brisket (or French entrecôte). A small sample, tried before calling the waitress showed it to be as tough as an old boot. The waitress, who had flounced around the restaurant proudly (and admirably) speaking every language under the sun, suddenly lost her ability to speak English and called over a pleasant young male colleague. Between them, they tried to convince me that the chef removes the bone because most people prefer it that way. 7 out of 10 cats might like the bone removed from a T-bone but not me. I replied a) "then why not call it a de-boned T-bone steak on the menu, b) offering them a knife, "can you show me the T-bone shaped hole from which the T-bone was removed and c) "can you point out which bit is fillet and which is sirloin. The waitress who had resorted to an obscure Asian dialect then re-discovered her English and with an enthusiastic smile pointed out that during the cooking, the T-shaped hole in the meat had joined up seamlessly. This must be the "Fawlty Towers" restaurant of Spain except that Manuel is now the owner and John Cleese is the chef. To the credit of the staff, they then grilled me a bream and my extensive experience of bream told me it was a bream and it was reasonably well served. The wine was cheap and pleasant. I don't know what happened to the rejected steak, maybe these dogs, sheltering from the midday sun while I went out in it, got to chew over it and it wore them out.
The Villa Argentina is a grilled Argentine steakhouse that is known for its quality and the attention of its owner and considering that its owner is Argentina offers the best of Argentinean dishes in the city of Tijuana Mexico